nope, i think i'm going with a plain turkey chili this time. gonna put corn in it though. along with black beans and chick peas and kidney beans. and lots of red/yellow/orange peppers and onions.

:drool:

12/3/2009 9:28:49 AM

I just typed this up for someone else.

All the salt/pepper/hot sauce/garlic/onion (not in the recipe) is to personal taste. I've made this twice, and each time was different. I expect each round to be different for the next couple of years Tasty as hell each time, though Sometimes I use texas pete instead of tabasco, and I usually use some Lawry's for some of the salting.

This is more of a starting point, rather than a recipe. I'd suggest making it at home on a weekend the first time so you can fine tune your seasonings

And...this really isn't something for folks on a low sodium diet.

Quote :

"Italian Beef (origin: Chicago) 2-5lbs of a beef roast (I, personally, use the leanest I can find) 2 bay leaves sea salt, fresh cracked pepper, and tabasco to taste ~5-7 stems fresh oregano 1-2 stems fresh rosemary 2-4 cloves garlic, minced a hearty pinch of basil, or a few fresh, chopped leaves (depending on preference and season) 1/4t cider vinegar ~1/2 tin of Italian herb blend Mince the garlic; chop the basil. strip and chop 2 stems' worth or oregano. Put everything in a crockpot. Fill with water til the roast is covered with water. Turn crockpot on medium; set to low and cover lid with 2 layers of dishtowel if no medium setting. Leave it til it's tender, and then thinly slice the roast - as thin as possible. Put beef back into crockpot (now on high), and let it cook for another 20 minutes. Serve on a hard, crusty bread - choose a bread that's more like a baguette, rather than what many stores sell as Italian bread. Your sandwich will fall apart if you don't."

The broth (technically, called broth, by those chicago fuckers):
- you should put some on your sandwich
- is a good starting point for future uses: rice, couscous, gravy, soups...save it.

Another note: I have almost zero problems with heartburn. It takes me having little caeser's RIGHT. BEFORE. BED., or ridiculously rich tomato-based food late in the evening for me to have heartburn. I didn't use a crazy lean roast the first time, and had heartburn so bad I let my husband eat it all. So, if you're prone to heartburn, get the leanest cut of meat you can find. I did this the second go round, and it was so fantastic.

[Edited on December 3, 2009 at 7:30 PM. Reason : DFR]

12/3/2009 7:30:33 PM

i've gotten to the point that i don't measure anything when i make chili in the crock pot. i just sorta toss stuff in until it looks about right that being said, i think my chili doensn't have enough liquid in it. i'm hoping some liquid cooks out of the tomatoes in the next hour or two or i might be in trouble

12/6/2009 1:02:57 PM

add chicken broth

12/6/2009 1:04:00 PM

it's ground turkey in there this time. and i've only got beef broth in the house. would that work?

12/6/2009 1:04:37 PM

sure. i just said chicken broth b/c that's what i usually have in the pantry

12/6/2009 1:05:06 PM

ok add a little beef broth OR i have one 14.5oz can of diced tomatoes left. i could add in the juice from that, or just the whole darned thing.

what's the best move?

12/6/2009 1:06:08 PM

add both.

if your chili is too soupy, you can always throw in some TVP, quinoa, or couscous.

Better to have to worry about too much liquid than too little at this point.

For future reference, when dealing with soups/stews/broths/etc, you can use turkey and chicken products just about interchangably. The flavors aren't the same, but they're quite similar.

oh, I see you have beef broth on hand. Uhmm...got any vegetable stock on hand?

[Edited on December 6, 2009 at 1:08 PM. Reason : wsdf]

12/6/2009 1:07:46 PM

looks like you have a decent amount of tomatoes already so i would just do the broth a little at a time

12/6/2009 1:07:47 PM

gonna add a little beef broth now

i will report back

....nope, no veggie stock. just a big honking container of beef broth. i used up the chicken broth in the last crock pot venture and forget to replenish

12/6/2009 1:08:35 PM

i need to get the stuff to make the bbq one again..that stuff was soo good

except when we put it in the frig and a layer of fatty nasty stuff hardened on top. it was still really good after heated up but looked pretty disgusting

12/6/2009 1:12:30 PM

haha that's what i hate about meatloaf. it's always so yummy, but then this nasty layer of fat shows up in the fridge

12/6/2009 1:13:22 PM

There's really no excuse, ever, to not have vegetable stock on hand, FYI. Chicken and turkey...having made some this week, I'm glad it's not something I use a lot of

Vegetable stock:
save all your veggie scraps, minus obvious exclusions (e.g., the cabbage family, peppers)
cover them with water in a pan, plus an inch or two
add sea salt, bay leaf or two, add garlic and onion if there's none in your scraps, rosemary/thyme if you feel like it

Bring to boil; simmer for 20 minutes to an hour (there's a wide range of advice on the time out there; I tasted mine after 15 minutes when I'd intended to boil for 30, and it was PHENOMENAL, so I stopped it right there.)

Based on your veggies, it might not be the most robust stock, but it's better than, say, salted water.

12/6/2009 1:17:47 PM

There's a Brunswick Stew recipe posted on page 2, has anyone tried that yet? Or does anyone have a good recipe, I'm craving it for this week.

12/7/2009 2:23:59 PM

Just for thumper ... BTTT!

2/3/2010 2:43:47 PM

I think I'm gonna make that pumpkin turkey chili for Super Bowl Sunday.

2/3/2010 3:12:21 PM

crock pot buffalo chicken dip is the best super bowl dish evar

but it gives me a stomach ache

2/3/2010 4:49:31 PM

recipe?

2/3/2010 7:24:24 PM

my pumpkin turkey chili recipe is on page 7

you can google 'crockpot buffalo chicken dip' and find that recipe easily

2/3/2010 7:38:55 PM

yes but I need the best one.

2/3/2010 8:39:43 PM

Just saw this thread got bttt'd - I am making shrimp dip as well as BBQ sandwiches w/ my crock pot for our super bowl party... Going to bake cookies and get some pizza too as well as other munchies. Holla.

2/4/2010 1:15:26 PM

one can of cranberry sauce with whole berries
half a packet of liptons onion soup mix
4-8 boneless skinless chicken breasts


mix the sauce and soup mix together. place the chicken breasts in the crock pot and pour the sauce over. cook for 3 hours on high or 6 on low.

this sounds a little weird, but its delicious! serve with rice or potatoes and a green vegetable or salad.

2/4/2010 1:51:52 PM

Quote :

"yes but I need the best one."

I prefer the official Frank's RedHot Buffalo Chicken Dip recipe

http://www.franksredhot.com/retailrecipeview.php?id=RE1242

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

TIPS:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

TIPS:
You may substitute 2 cups shredded cooked chicken.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

2/4/2010 2:28:05 PM

I got this out of the


Spinch & Lentil Tortellini Soup

1/2 cup dry lentils
2 cups coarsely shredded carrots
1 large onion, finely chopped
4 ounces chopped cooked ham or canadian bacon
2 cloves garlic, minced
2 tbsp snipped fresh basil or 2 tsp dried basil
1 1/2 tbsp snipped fresh thyme or 1 1/2 tsp dried thyme
1/4 tsp pepper
5 cups reduced-sodium chicken broth
1 cup water
1 9 oz package refrigerated cheese-filled tortellini
4 cups torn fresh spinach

Rinse lentils; drain. Combine lentils, carrots, onion, ham/bacon, garlic, dried basil & thyme (if using) and pepper. Pour broth & water over all.

Cover and cook on low for 6.5-7 hours or high 3.25 - 3.5 hours.

Turn to high setting and add tortellini. Cover and cook 30 min more.

Stir in spinach and fresh basil & thyme (if using) and serve.


I used dry herbs today b/c my basil and thyme isn't mature yet. :/

[Edited on February 4, 2010 at 2:45 PM. Reason : image fail]

2/4/2010 2:44:03 PM

thank you lucyinthesky

2/4/2010 2:50:17 PM

i made bok choy soup in my crock pot yesterday



1-2 lbs of bok choy, sliced thinly
1 onion, sliced thinly
1/2 red bell pepper, diced
1/2 package of mushrooms, sliced
1 hot chili, diced small
3-4 keffir lime leaves (you can use bay leaves if you dont keep these around)
2 cloves of garlic, minced
2 cups of chicken or beef stock
2 tablespoons of soy sauce
2 teaspoons of sesame oil
1/2 tsp red pepper flakes
1-2 tsp of another fat (i used duck fat, butter or evoo would be fine too)
salt and pepper to taste

mix it all up in the crock pot and add water to cover. cook 1-2 hrs on high, 2-4 on low. i have kept it on low all day and had a couple of cups.

this would also be great with some shredded chicken if you want something more substantial.

[Edited on February 4, 2010 at 3:02 PM. Reason : ]

2/4/2010 2:56:45 PM

I'm trying the Chicken Enchillada Soup today, loocks delicious so far.

2/5/2010 5:42:23 PM

I'm trying the Chicken Enchillada Soup today, loocks delicious so far.

2/5/2010 5:42:23 PM

I've been seeing this all over the internet this week:

Quote :

"Buffalo Chicken Wing Soup Ingredients: # 6 cups milk # 3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted # 3 cups shredded cooked chicken (about 1 pound) # 1 cup (8 ounces) sour cream # 1/4 to 1/2 cup hot pepper sauce Instructions: 1. Combine all ingredients in a large crock pot. 2. Cover and cook on low for 4 - 5 hours. 3. Serve with ranch dressing and celery sticks. "

Anyone know if it's good?

2/7/2010 8:07:32 AM

i'm putting the Pumpkin Turkey Chili in the crock pot.....now

2/7/2010 10:43:38 AM

the house is smellin' good

2/7/2010 3:16:28 PM

someone else is bringing buffalo chicken dip to the party i'm going to so I am bringing lame veggie tray. their dip better be good or i'm going to cut someone.

2/7/2010 5:24:48 PM

BTTT



So, I'm going home at lunchtime (12ish) to throw a london broil in the crock pot to cook on Low. Initially I'll throw in just the meat and a beef broth/water combination, as well as a packet or two of the Lipton Beefy Onion soup mix.

My question is: if I don't put the onions, carrots, celery, and potatoes in until 5pm (after work), about how long will it take those suckers to cook up al dente? If I put everything in at once, then after 8-9 hours all the veggies will be mush. So I want to wait to put the veggies in later. How long should I wait?

4/29/2010 9:14:36 AM

^ it'll take them a few hours at least. probably longer. the crock pot is sometimes also called a slow cooker, so it's best not to make a meal in it when you're on a tight schedule lol


crockpot cheese dip:

2 - 1lb blocks of Velveeta cheese
2 - 8oz blocks of Philadelphia cream cheese
2 - 8oz cans of Ro-Tel diced tomatoes (flavor is your choice)
2lbs of ground meat (can be beef, turkey, sausage, chicken or any combination of these)

1. Turn your crock pot on to Low heat
2. Cut the Velveeta into 1 inch squares to help it melt and dump it into the crockpot
3. Cut the cream cheese blocks into quarters and add it to the crock pot
4. Drain water from the Ro-Tel and add the tomato mix to the crock pot
5. Stir this mixture and increase the heat to High
6. Brown your chosen meet in a separate pan and drain
7. Add the browned meat to the crock put and stir until all ingredients are thoroughly mixed
8. Once all of the Velveeta and cream cheese are completely melted reduce the heat to Low and stir occasionally

Best served warm with your favorite tortilla chips

4/29/2010 9:43:17 AM

TERIYAKI STEAK SON:

2lbs Steak (You pick your favorite type my son) - cut into slices using Blue Limited Edition Full Flat Ground Spyderco Delica 4
1 Teaspoon Ground Ginger
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1/2 Cup Soy Sauce
1 Fresh Garlic Clove, Crushed or finely chopped son

If spice is desired, also add crushed red pepper, don't get overzealous with it though because when slow cooked the crushed red pepper makes the dish pretty potent IMO.


COOKING INSTRUCTIONS:

Combine all ingredients in crock pot.

Cook on low for somewhere between 5-8 hours depending upon the steak type.

Serve over rice or noodles, if desired.



Warning: It has to be done perfectly to not have the steak kind of fall apart like BBQ son. I don't mind this at all though, because it tastes good as FUCK son. I mean god damn son. I haven't met anyone who disliked it even if it fell apart son. If you cook it for less time and use tougher meat with more marbling I think it will be less likely to fall apart. I prefer nice, lean sirloins though and I find that they do tend to fall apart son. I don't give a fuck though son.

Also note that like my other recipe, this is a starting point and should be adjusted as necessary to suit your own tastes. I can tell you it's good though son. Good though son.



I'm starting a 3lb batch right now son, so if you want to taste it tonight or something let me know and I can bring a container of it to Bada with some plastic silverware for you sons to sample son.

5/1/2010 11:46:27 AM

nom nom

5/1/2010 11:49:08 AM

lol, love how SaabTurbo got a knife in the pic

5/1/2010 11:50:43 AM

Yeah son, my recipe calls for that knife to be used to cut the steak son. That's what I used so I had to show you son.

This will also work if you have a Spyderco Paramilitary, Military, Police 3 G-10 or a Limited Edition Full Flat Ground Endura 4.

5/1/2010 11:56:59 AM

duly noted

5/1/2010 11:58:01 AM

will it turn out the same if I use my Full Flat Ground Spyderco Paramilitary G-10 to slice the steak son?

nevermind son, you are one step ahead of me. I shall try this recipe soon

[Edited on May 1, 2010 at 11:58 AM. Reason : .]

5/1/2010 11:58:05 AM

THE TERIYAKI STEAK IS COMING ALONG.

GEEYAT DAYUM IT SMELLS GOOD SON. THAT FRESH G-LICK CLOVE IS FUCKING CRITICAL TO THE FLAVOR SON. I USED 50% MORE MEAT THAN MY RECIPE CALLS FOR BUT 100% MORE G-LICK SON.

5/1/2010 1:52:33 PM

SaabTurbo: I give you 7/10 for your dinner pic.

-1 for no pistol
-1 for no rifle
-1 for not killing it yourself

I mean, seriously...if zombies came to take your teriyaki steak, I doubt you'd be able to stab them to death. Then again you are SaabTurbo.



Everything else:
+2 for using beef
+1 for knife
+1 for crock pot
+3 for overzealous use of the word "son"

5/1/2010 2:19:54 PM

Sirloin roast (any roast really)
2 garlic cloves
2 bay leaves
1 cup red wine
2-4 cups beef stock

One of my favorite things to make in a crock pot. You can thow in some veggies too for a whole meal.

[Edited on May 1, 2010 at 5:14 PM. Reason : .]

5/1/2010 5:13:27 PM

^^

Quote :

"+3 for overzealous use of the word "son""

He needs to expand his vocabulary usage son.

5/1/2010 5:53:33 PM

Buffalo Chicken Sammiches

4 chicken breasts
1 onion, sliced
2 tbsp butter
1/2 packet hidden valley ranch mix
1 bottle buffalo wing sauce
2 cups chicken stock (maybe less if you don't like it super saucey)

cook on low 6-8 hours. pull chicken apart with fork.

serve on toasted buttered buns and cheese

made this the other day and it was delcious. om nom nom

8/10/2010 2:53:25 PM

bttt

11/9/2010 9:59:54 AM

Get a pressure cooker

11/9/2010 10:11:08 AM

^^

What do people recommend as a good crock pot these days. My mom keeps saying she'll give me hers since she never uses it but I'm tired of waiting around for her to find it

11/9/2010 10:14:50 AM

I'd imagine they are all pretty much the same. My recommendation is to get the biggest one you can find. Also get one that you can remove pot. This makes it much easier to clean, and much easier to store leftovers. Plus, a lot of times I will prepare everything the night before in the pot and just put it in the fridge. Then the next morning all I have to do is insert the pot and turn it on.

11/9/2010 10:20:15 AM

Do you want one with timers and whatnot, or just high, low, warm and off? From my experience there's not a lot of difference in usability of the pricey ones and the super cheap ones unless you want the bells and whistles. I got mine for $6 brand new like 10 years ago and expected it to break in a month or two. It's still serving me well. I might invest in a bigger one though.

I know my friend got one from Target last year that had a hinged lid, and it snapped off and they couldn't get it replaced, so I'd recommend against ones with attached lids.

11/9/2010 10:22:57 AM